Food‐grade proteins, lipids, and fibers as potential tools to ameliorate cardiovascular disorders: A review

Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective on food‐grade proteins, lipids, and dietary fibers in CVDs. Here, food‐grade refers to nutritionally safe, regulatory‐compliant macronutrients incorporated into functional foods with defined physiological benefits. This review evaluates how these macronutrients target key CVD pathways. Food‐grade proteins release bioactive peptides with ACE‐inhibitory, lipid‐lowering, and endothelial‐protective effects. Functional lipids, particularly omega‐3 fatty acids and phytosterols, regulate lipid metabolism, stabilize atherosclerotic plaques, and reduce inflammation. Soluble dietary fibers such as β‐glucan, psyllium, and pectin lower cholesterol absorption, improve glycemic control, and modulate gut microbiota. Importantly, this review highlights synergistic and antagonistic interactions among these macronutrients within real food matrices, emphasizing their combined influence on digestion, bioavailability, and metabolic responses. Dose–response relationships and practical intake considerations are also discussed to bridge mechanistic insights with dietary applications. Collectively, this framework positions food‐grade macronutrients as interactive modulators of cardiovascular health rather than isolated components. Future research should focus on validating nutrient interactions, optimizing synergistic formulations, and establishing clinically effective intake thresholds.